3 gelatine leaves ( or 1 tablespoon gelatine powder/ 1 tablespoon agar agar. Sprinkle the gelatin over 6 tablespoons cold water in a medium-sized bowl and let stand 5 to 10 minutes. )
1 cup mulberries puree, strained
1 cup whole milk
1 cup double cream
1 tsp pure vanilla extract or beans of one vanilla pod
2 tbsp granulated sugar
Soak the gelatine leaves in a little cold water until the leaves are soft.
In a saucepan set over medium heat bring milk, cream, mulberry puree, vanilla extract and sugar to a simmer.
Take the pan off heat. Squeeze the water out of the gelatine leaves and add it to the cream mixture while it is still warm. Mix until the gelatine is dissolved.
Pour into ramekins or any other ceramic ware and refrigerate overnight.
To demould, dip the ramekin in warm water and carefully slide out the panna cotta.